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I first came across the concept of a
sweet corn ice cream
last year and it sounded really good. I would never have thought of a corn ice cream but I liked the idea of using corn in a sweet dish. The only problem was that I had just missed the local corn season. I bookmarked the recipe and I have been impatiently waiting to try it. Now that the local fresh sweet corn is here I finally got my chance to make it. The recipe is a bit interesting as the corn cob is simmered in the milk and cream to infuse it with even more corn flavour. The sweet corn ice cream was so good!! It was well worth the months of waiting. It was the creamiest ice cream that I have ever had and it was full of sweet corn flavour. Although I enjoyed the texture of the whole corn kernels in the ice cream I think that next time I will puree them so that I can enjoy the creaminess of the ice cream even more. I think I have a new favorite ice cream!

Sweet Corn Ice Cream

ingredients

1 ear corn (kernels reserved, cut into 1 inch slices)

1 cup heavy cream

1 cup milk

1/2 cup sugar

1/2 teaspoon vanilla extract

2 egg yolks

directions

Simmer the corn cob in the heavy cream and milk for 10 minutes.

Remove the corn cob.

Add the corn kernels and simmer until tender, about 10 minutes.

Temper the egg yolks and add them along with the sugar and vanilla extract to the pan.

I've heard of sweet corn ice cream, but I've never had it. It sounds so intriguing, and I can imagine the flavors going together very nicely. Definitely going to try this the next time I have some nice, sweet corn on hand. Thanks for the recipe!

Who would have thought of corn and ice cream would work together. OMG this is just really strange and at the same time oddly enough sounds good, we LOVE corn and well of course ice-cream. My husband can't wait to give it a whirl.

Yum, this sounds great... dairy and corn are a natural combination when you think about it, from butter on your cob, to corn/cheese casseroles, etc.Never heard of corn ice cream before, but it's very interesting... I won't pass it up if I get a chance to try this.

holy moly!! look so yummy!!.I remember when I was kid,we always wait for the ice cream truck to get corn ice cream..I still didn't have the attempt to make my own ice cream,can't find corn ice cream here!

Oh my tummy did a bit of a lurch when I saw the words sweet corn and ice cream in the same title. However, the piccie of it looks very yummy. I love sweet corn and ice cream...I just can't imagine what they must taste like together.

I'm sure it's very sweet tasting, in a good way of course! I think I would have prefered without the kernels. I once tried a sweet corn sobet and it was really good! Ice cream is allways good, flavour doesn't really matter, lol!

Hey, I know this! We also have this thing called ice cream 'potong' (cut) which is essentially an ice lolly - durian, corn and red beans being the standard flavours. I am eyeing your pumpkin pie ice cream though.

Is a fantastic idea Kevin!! Really because normally the corns are so sweet!! and look absolutely yummy and tasty. Now Kevin, you are ready if sometimes want to try my corn's pie, because is so nice. x Gloria

This is so intriguing! I wish I could taste it right now because I can't grasp that it would be so good to take your top spot on your ice cream list...but I will take your word for it since all of your food is amazing!

We have sweet corn ice cream in Brazil, it is kind if an acquired taste I suppose. I like it very much. Nice to see a homemade version. Oh, boy, that ice cream machine will have to make my Xmas list I guess....

Corn ice cream was one of my childhood favorite flavors. I'm one of your Asian readers, Philippines to be exact. Our local ice cream manufacturers have some flavors that would be considered totally weird in the western dessert context, but one of our best sellers is a purple tuber called ube, and it makes for a terrific ice cream.

These days, when I want corn ice cream, I sometimes have to buy a can of sweet corn to add to the corn flavor and texture. I might just make my own like you did, with the help of a makeshift ice cream maker (lots of ice, rock salt and two ziplock bags).

Great idea! I went straight to the kitchen and added some roasted corn to the vanilla ice cream I had just made. It was awesome, but I will try your recipe next. I think the flavor will be even more intense.

I've been wanting to make corn ice cream and also lemon verbena ice cream because I like the verbena flavor and have a huge plant. When I read in the comments about corn basil ice cream I thought why not sub lemon verbena? I steeped some verbena leaves with the corn kernels, removed them, and then pureed the whole milk mixture (no cream) before adding eggs and sugar. It was incredibly delicious and unique. I still found the corn kernel bits (the skin) a little strange. But my husband, who didn't know what it was thought the texture was like coconut. He loved it too.

aha-ha, this is a filipino ice cream! Magnolia brand is the best! and Selecta. the other version has 2% shredded cheddar cheese. yum! i am going to try your recipe and add the cheese! have you heard of Avocado flavor? Irene of Lake Havasu City, AZ

I absolutely love your blog. 'green' corn ice cream is actually a famous flavor in Brazil, where Im from. I have gone to several places in USA and other countries looking for it and I never found it. Thanks for the recipe. As everything you cook... Looks AWESOME!!

I made this recipe and it was great. One thing I did different, though, was blending the corn/cream mixture and then straining out the bits -- a smooth texture appealed to me more. I shared it with my volunteer group and they loved it as well. No one had heard of sweet corn ice cream before even though we live in the Midwestern United States, where corn is grown aplenty -- go figure!

This was pretty delicious! I agree that it would probably be best to puree the corn, it might give it more corn flavor. The contrasting texture is nice but unless you are into eating frozen corn, it isn't necessary to have whole kernels. I would recommend less vanilla extract, maybe 1/4 tsp or even less if you have one of those tiny baker's measuring spoons.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.